The last of the summer tomatoes

This morning I baked the last of the summer tomatoes.   Through the winter the sauce will form the base of soups, sauces and casseroles.    This week the fresh  tomatoes were the star attraction once again when I served homemade donairs for Saturday potluck.     Donairs are very popular in eastern Canada

Donair Meat
3 pounds lean hamburger
3/4 cup bread crumbs
2 tsp pepper
1-2 tsp cayenne red pepper (depending on your taste)
1 1/2 tsp oregano
3 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Place 1/2 of the hamburger in a food processor.   Process for 5 minutes until the meat is finely ground.  Add spices and the rest of the beef.   Process an additional 5 minutes.  The meat should be one large lump.

Remove from processor and place on cutting board.  Knead for approximately 10 minutes. Shape into two firmly packed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice into thick slabs. Meat can be frozen for future use.

Place a generous amount of sauce on bread. Top with meat, chopped lettuce, chopped onions and tomatoes and sauce..

Donair Sauce
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1/2 tsp garlic powder

Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using.

I tried to take a picture of a fully dressed donair, but we were too busy enjoying the meal! This is what one should look like.

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